So, after asking on Facebook, the overwhelming response was: Eggplant Parmesan.
Here's exactly (well I didn't really measure, but you catch my drift) what I did:
1 small eggplant (I used several small organic ones)
1 egg, slightly beaten
1 tablespoon of water
1/4 cup whole wheat flour
2 tablespoons of grapeseed oil
1/3 cup grated fresh Italian Parmesan cheese
1 cup meatless spaghetti sauce (mine had a little bit of mushroom)
3/4 cup shredded mozarella cheese (3 ounces)
1. Wash and peel the eggplant (I left skin on mine and it tasted great, but easier if you take it off); cut crosswise into 1/2 inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into the flour, turning to coat both sides. In a large skillet cook the eggplant, half at a time, in hot grapeseed oil for 4 to 6 minutes or until golden, turning once (see image on left). Drain on a paper towel.
Before you know it, you have a quick, delicious, healthy vegetarian meal. Bon Appetit!